Parzheni Kiuftentsa s Cherry Domati — Bulgarian Vegan Meatballs with Cherry Tomatoes
Tiny, golden-brown pan-fried plant-based meatballs — savoury, herb-packed, and beautifully crisp on the outside while staying tender inside — paired with juicy burst cherry tomatoes. Bright, sweet tomato juices mingle with the rich, aromatic meatballs for a perfect balance of flavours. Great as an appetiser, light main, or party bite — inspired by traditional Bulgarian Kiuftentsa, completely plant-based!
Shared by harzel
Time
30 min
Serves
7
Difficulty
easy
🛒 Ingredients
- #Vegan Meatballs;
- 1 cup cooked lentils (green or brown) — drained well
- 1 cup cooked chickpeas or white beans — drained well
- ½ cup rolled oats (blended slightly) or breadcrumbs
- 1 small onion — very finely grated or minced
- 2 garlic cloves — minced.. 2 tbsp fresh parsley — finely chopped
- 1 tbsp fresh dill — finely chopped.. 1 tsp dried savoury (chubritsa) or oregano
- ½ tsp paprika.. ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
- 1 tbsp flaxseed meal + 3 tbsp water — egg replacer, let sit 5 mins
- 2–3 tbsp all-purpose flour or chickpea flour — as binder
- 3–4 tbsp sunflower oil — for frying
- #Cherry Tomatoes;
- 200–250 g cherry tomatoes — whole or halved.. Pinch of salt & black pepper
- 1 tsp sunflower oil.. Fresh dill or parsley — for garnish
👩🍳 Instructions
- 1
Prepare the base: In a food processor or bowl, combine lentils, beans, onion, and garlic. Pulse or mash coarsely — keep some texture, do not puree smooth. Transfer to a bowl.
- 2
Bind & season: Stir in flaxseed mixture, oats/breadcrumbs, herbs, spices, salt, pepper, and flour. Mix thoroughly with your hands. The mixture should hold together firmly when pressed — adjust with extra flour if too wet, or a splash of water if too dry.
- 3
Shape: Dampen hands slightly. Roll into small walnut-sized balls — compact them tightly so they don’t break while frying.
- 4
Fry until golden: Heat sunflower oil in a non-stick pan over medium heat. Add meatballs in batches — do not overcrowd. Fry 3–4 minutes per side, turning gently, until deep golden and crisp all over. Remove and set aside on paper towels.
- 5
Cook the tomatoes: In the same pan, add cherry tomatoes with a pinch of salt, pepper, and 1 tsp oil. Sauté 2–3 minutes until skins just burst and juices release.
- 6
Serve: Arrange warm meatballs on a platter, spoon the juicy tomatoes over and around them. Garnish generously with fresh dill and parsley. Enjoy warm!